Roasted Stuffed Tomatoes

  • PREP: 20min

  • COOK: 60min

  • SERVES: 4

  • PREP: 20min

  • COOK: 60min

  • SERVES: 4

  • Beef

It’s Thursday night and you realize your refrigerator is in that mid-week slump. All you have are leftover ingredients from last week’s stew – a few tomatoes; a lone carrot. Even the milk is almost out. Well, good thing you’re here then, because this super-tasty recipe will take care of tonight’s dinner without another grocery store trip.

Ingredients (11):

  • 1 pack ButcherBox Ground Beef
  • 4 large tomatoes (firm)
  • 3 cloves garlic, minced
  • 1 small yellow onion, small dice
  • 1 carrot, grated
  • 1 tsp kosher salt
  • ¼ tsp freshly ground black pepper
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • ⅓ c milk
  • 1 Tbsp olive oil

Directions:

  1. Preheat oven to 375°F.
  2. Cut top off tomato and hollow out with melon baller (do not discard the top - it’ll be the “hat” while for the tomato during cooking). Toss hollowed out tomatoes with salt, pepper and olive oil, then place in small baking dish. Set aside.
  3. Preheat sauté pan, and add olive oil. Once oil is hot, sauté onions, garlic, dried herbs, salt and pepper in for 2 min.
  4. Combine ground beef, carrot, milk and sautéed onion mixture in a mixing bowl.
  5. Form ground beef mixture into four large meatballs, then stuff meatballs into tomatoes. Place tomato “hat” on top of ground beef. Roast for 20 min.
  6. Reduce oven heat to 350°F and roast for another 40 min.

Happy Eating!

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